Ingredients
Equipment
Method
- Put the measured filtered water in the removable cooking pot. Set a suitable rack or trivet inside and carefully arrange the eggs on it above the water.
- Fit the separate pressure lid and set the release valve to Seal. On the Ninja Foodi FD401 select Pressure, High and six minutes. Start the cycle and allow pressure to build before the countdown begins.
- When the cooking cycle ends, quick release according to the cooker instructions. Keep clear of steam. Open only after pressure has fully released and the float valve has dropped.
- Use tongs or a ladle to transfer the hot eggs to a bowl of cold water. After five minutes pour off most of the water and refill with fresh cold water. Continue cooling as needed.
- Tap each cooled shell gently on a counter or board and peel beneath the membrane under a little running water. The hard-cooked white and yolk should be set; cut an egg to check the center when needed. Any unset center needs further cooking before using it as a finished hard-boiled egg.
Notes
Makes six eggs. The timed portions are one minute setup, six minutes pressure cooking and the first five-minute cold-water bath: twelve minutes. Building pressure, quick release and additional cooling after the water change take extra time and are not included in that twelve-minute timed subtotal. This is not a promise of peeled eggs ready in twelve minutes.
On the FD401 use the separate pressure lid and Pressure function; do not use its attached crisping lid. Follow the manufacturer's pressure and release directions. Check the actual set white and yolk rather than assuming every egg size has an identical endpoint.
2× measures twelve eggs and two cups of water. The pressure timer stays six minutes; more eggs do not automatically double the cycle. Keep eggs supported and stay within capacity. Never reduce water below the cooker's minimum, even when making fewer eggs. Additional cold water is used in the separate cooling bowl.
Full GAPS after whole eggs are introduced. This is a whole hard-cooked egg preparation, not an early yolk-introduction step. For No-Plant GAPS use only after whole eggs are established and keep the meal's other foods within that approach.
Refrigerate promptly at 40°F or below. Use hard-cooked eggs, peeled or in the shell, within one week. Do not leave out over two hours, or one hour above 90°F. Keep packed eggs cold with an insulated bag and a frozen gel pack.